Oats Free Roasted Brussels Sprouts with Pork Belly and Maple

Caramelized, crispy, and glazed with a sweet-savory maple finish, this sheet pan dish is the kind of recipe that turns Brussels sprouts skeptics into true believers. Cubed pork belly is rendered down in a skillet until golden and crackling, then reunited with the roasted sprouts in a quick pan glaze built from maple syrup, apple cider vinegar, and the leftover pork fat — which means every drop of flavor stays in the dish. The cut-side-down roasting method is the real secret here, coaxing deep caramelization and charred outer leaves that hold up beautifully once tossed in the glaze. A pinch of red pepper flakes adds just enough heat to balance the sweetness without overwhelming the whole thing. Every single ingredient in this recipe is naturally free of oats and oat derivatives, so there's no label-reading required and no substitutions needed — it works exactly as written. This is the kind of dish that earns a permanent spot in your weeknight rotation.

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